"L'unico modo per liberarsi da una tentazione è cederle" così said a famous aphorism of Oscar Wilde and I have always followed the letter of these words in fact, when I was in the hands of the jar Pistachio Chocolate Italian Cream n.1 , I gave in immediately before eating and so on Spoon was good as I thought about how to use it in a sweet, here comes my mousse and pistachio cream milk. ... a pleasure endless!
The pistachio cream and milk that are a combination that together they complement and enhance it beautifully marrying the milk cream absolutely does not buy the pistachios, but rather gives him a particular note and the absence of eggs, however, a sweet lightness to this mousse decorated with chopped pistachios e Chococaviar della Venchi il tutto realizzato all'interno dello stampo a cerchio apribile dell Guardini, linea Smarty perfetto in ogni occasione!!
Vi ho convinte?? Credetemi dovete provarla è deliziosa!!!!!!
Mousse di crema al latte al pistacchio
Per la base
150 g di oro saiwa
60 g di burro
Sbriciolate i biscotti, uniteli al burro fuso e compattate il tutto in uno stampo con cerchio apribile da 18 di diametro e riponete in frigo.
Per la mousse
Crema al latte
150 g di crema al pistacchio Cioccolato italiano n.1
200 g di panna to assemble
Decoration
chopped pistachios
Chococaviar Venchi
For the cream and the mousse
250
fresh milk 50 g caster sugar
50 g wheat starch
2 sheets of gelatine
Heat the milk, sugar and starch, to soak the glue in cold water, squeeze it and add to milk before it begins to boil. Boil the whole for a few seconds (congeals very quickly) and pass through a mesh strainer. Allow to cool to room temperature and then refrigerate covered for 20 minutes. When cold, place the cream in a bowl and whisk to let them lose their compactness and add the pistachio cream and whipped cream and spoon the mixture on the cookie and store in refrigerator at least 2 hours. Decorate the cake with pistachio and chocolate
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